Boca Crumbles Vegetarian Stuffed Bell Peppers
Brighten up your dinner table with these flavorful Boca Crumbles Vegetarian Stuffed Bell Peppers—a wholesome and satisfying dish that's as vibrant as it is delicious. Featuring tender bell peppers filled to the brim with a hearty mix of protein-packed Boca crumbles, fluffy quinoa or rice, savory tomato sauce, and aromatic Italian seasonings, this recipe is perfect for vegetarians and meat-lovers alike. With just 15 minutes of prep time, these stuffed peppers are topped with optional gooey mozzarella and fresh parsley for an irresistible finish. Whether you're looking for a nutrient-rich weeknight meal or a stunning plant-based entrée to impress your guests, this easy baked stuffed pepper recipe is guaranteed to be a hit!
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Recipe Information
Ingredients
- 4 whole Bell peppers (assorted colors)
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 package (10 oz) Boca crumbles (frozen)
- 1 cup Cooked quinoa or rice
- 1 cup Diced tomatoes (canned, drained)
- 1 cup Tomato sauce
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Shredded mozzarella cheese (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to make them stand upright. Set the bell peppers aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
Stir in the Boca crumbles and cook for 5–6 minutes until heated through.
Add the cooked quinoa (or rice), diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and black pepper. Stir well to combine and let the mixture simmer for 2–3 minutes.
Spoon the filling evenly into the prepared bell peppers, packing it gently but firmly.
Place the stuffed peppers in a baking dish. If desired, sprinkle shredded mozzarella cheese on top of each stuffed pepper for a gooey finish.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes to slightly brown the tops (or melt the cheese).
Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 39.1 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 622 mg | 48% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2162 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
